Salmon Tartare on Garlic Bread

This simple salmon tartare recipe from Top Chef winner Jeremy Ford is packed with herbs and drizzled with luscious and slightly pungent mustard seed oil.
Slideshow: More 30-Minute Hors d'Oeuvres

This simple salmon tartare recipe from Top Chef winner Jeremy Ford is packed with herbs and drizzled with luscious and slightly pungent mustard seed oil.
Slideshow: More 30-Minute Hors d'Oeuvres

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Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil

2 garlic cloves, crushed

1/4 teaspoon crushed red pepper

1/3 cup plus 1 tablespoon chopped parsley

1/3 cup plus 1 tablespoon chopped mint

Kosher salt

Twelve 1/2-inch-thick baguette slices

12 ounces skinless sushi-grade salmon fillet, very finely diced

Mustard seed oil, for drizzling

How to Make It

Step 1

Preheat the oven to 400°. In a blender, combine 1/3 cup of the olive oil with the garlic, crushed red pepper and 1 tablespoon each of the parsley and mint; puree until smooth. Season the garlic oil generously with salt.

Step 2

Brush the baguette slices with the garlic oil; arrange on a large rimmed baking sheet. Bake for about 10 minutes, until crisp on the outside but soft in the middle.

Step 3

In a medium bowl, mix the salmon with the remaining 2 tablespoons of olive oil and 1/3 cup each of chopped parsley and mint. Season the tartare with salt and mound on the toasts. Transfer to a platter. Drizzle mustard oil over the tartare and serve.